The survival pattern of bacteria during heating and cooling of food prepared in bulk
The survival pattern of bacteria during heating and cooling at ambient temperature of ~10kg dalca has been studied in order to gain the proper time and temperature of cooking food prepared in bulk. ~10kg “dalca" was cooked using gas stove for 120min and cooling in pot at ambient temperature for...
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| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://repo.uum.edu.my/13339/1/56.pdf http://repo.uum.edu.my/13339/ http://www.thic-uum.com/ |
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| Summary: | The survival pattern of bacteria during heating and cooling at ambient temperature of ~10kg dalca has been studied in order to gain the proper time and temperature of cooking food prepared in bulk. ~10kg “dalca" was cooked using gas stove for 120min and cooling in pot at ambient temperature for 6 hours (360min).Time/temperature profile was
recorded using data logger placed at the center of ~10kg dalca.Survival curve was plotted against time/temperature during heating and cooling. Increased in heating time and temperature resulted in increased numbers of bacteria destruction and E.coli spiked.Higher TPC count( 5.4 Log CFU/g) after internal temperature reached 76°C shows that
insufficient heating hence further heating time is needed to ensure safety of the food (less then 5 Log CFU/g) which only can be achieved after the internal temperature reached 92°C.The 6 Log reduction or 6D destruction of E.coli is achieved after internal temperature reached 66.6°C.Increased in TPC count was shown after 2 hours cooling at ambient temperature indicated the germination of bacteria. |
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